Name: Sattvic Palak Paneer
Yield: 4 servings
Ingredients: Spinach (palak) — 2 bunches (500 g); Paneer (cow's milk) — 1-inch cubes (200 g); Ghee (cow) — 4 tsp (20 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 1 tbsp (15 g); Green chilli (optional, deseeded) — ½ (optional) (2 g); Cashew nuts — 10, soaked (15 g); Coriander seed / powder — 1 tsp (2 g); Sattvic garam masala (no onion-garlic) — ⅛ tsp (0.5 g); Water — scant ½ cup (100 ml); Cow's milk, whole — ¼ cup (in place of cream) (60 ml); Rock salt (sendha namak) — ¾ tsp (3.5 g)

Serves: 4
Portion: 1 katori (≈160 g)
Time: Cook 30 min
Texture: Smooth gravy, soft paneer
Season: AutumnOctober
Dosha: Vata
Pitta
Kapha
Balancing; protein-rich

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Spinach (palak)	2 bunches	500 g	2500 g
Paneer (cow's milk)	1-inch cubes	200 g	1000 g
Ghee (cow)	4 tsp	20 g	100 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	1 tbsp	15 g	75 g
Green chilli (optional, deseeded)	½ (optional)	2 g	10 g
Cashew nuts	10, soaked	15 g	75 g
Coriander seed / powder	1 tsp	2 g	10 g
Sattvic garam masala (no onion-garlic)	⅛ tsp	0.5 g	2.5 g
Water	scant ½ cup	100 ml	500 ml
Cow's milk, whole	¼ cup (in place of cream)	60 ml	300 ml
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g

Method

How to cook it

Step 1: Blanch palak 2 minutes; drain and cool in plain water.
Step 2: Blend palak with ginger, chilli and soaked cashews to a smooth purée.
Step 3: Soak paneer cubes in warm water 10 minutes (keeps them soft).
Step 4: Heat ghee; cumin and hing; add purée and water; simmer 5 minutes.
Step 5: Add coriander powder, salt and paneer; add milk; simmer 3 minutes; finish with garam masala.

Nutrition

Per serving, estimated

244kcal

Energy

14.1g

Protein

18.2g

Fat

8.3g

Carbohydrate

3.3g

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

Variations & further ideas

Signature dish of the month

The method at a glance

If not: Do not over-cook; adjust with warm water

Flowchart for Sattvic Palak Paneer as printed in Volume I — From the book

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Sattvic Palak Paneer

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

The method at a glance

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